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Everything posted by jark87

  1. jark87


    The lifetime ceramic warranty states that it only applies to the original purchaser. Interestingly, the other warranties that have a time limit do not include that statement, but at the end of all warranty language, there’s this: What Will Void the Warranty? Purchasing any Kamado Joe® product through an unauthorized dealer voids the warranty. An unauthorized dealer is defined as any retailer who has not been expressly granted permission by Kamado Joe® to sell Kamado Joe® products. Here’s a link to the full warranty language. https://www.kamadojoe.com/pages/warranty
  2. I smoked dino ribs earlier this year and it took 10 hours to reach 200°. I hit the stall around 160° or 170° for at least 2 hours. I had never cooked beef ribs before so I wanted to get them to at least 190° to make sure they would be tender. They turned out great, but man, I was surprised they took as long as they did.
  3. This thread is a little old, but just in case there’s still interest, I’ve found that I get the best smoke by waiting until my KJ is at temp, then placing the wood chunks in the hottest part of the charcoal. I make sure the wood ignites so that it is burning clean before I put the meat on the grill. Gets me plenty of clean (barely visible) smoke and eliminates the worry of a smoldering piece of wood putting off a foul taste.
  4. Nice looking batch of wings! Sounds like you have a great setup. Look forward to seeing more of your cooks!
  5. $400 on bbqguys and $300 on atlanta grill, so I’d say you’ve found a good deal!
  6. I’m also in the market, so I’ll be interested to see suggestions. In terms of the gloves in your link, I have a pair that’s virtually the same thing. They’re ok, but as you can see from the pic below, they burn up pretty easily. Mine are 2-3 years old and I have others, so they’ve not been used (abused) as much as they could have been. If grabbing something like a cast iron pan or a deflector plate, you only have a few seconds before you’ll feel some pretty intense heat. I know that’s not what they’re meant for, but that’s how I use them. I’ve been looking at high-heat resistant work gloves like mechanics gloves or welders gloves, but want to maintain the dexterity afforded by these soft gloves. The absolute worst are those Geekhom gloves with the stubby fingers. I still can’t figure out why anyone would design something like that.
  7. If I had an unlimited budget and unlimited space, I’d definitely add a pizza oven. If you are constrained by budget and/or space, but have a Weber Kettle that you keep in the lineup, consider the Only Fire pizza oven. I’ve had mine up to 750° easily, and am sure it could go to higher. It is flat on top and bottom so it stores very easily. I’ve become less and less of a fan of single use devices, mostly due to the clutter they create. I’ve loved the Kettle’s versatility over the years and love my KJ for the same reason. I use the Kettle when cooking multiple dishes, so I plan to keep it, even when our outdoor kitchen with the gasser is finished.
  8. Malcom Reed’s ratio for his AP rub is 4 parts salt, 2 parts garlic, 1 part pepper. I’ve used that ratio for years and it works great for my taste. As John says above, play with the mixture until you find the ratio you like best.
  9. I prefer the butcher paper wrap - primarily to power through the stall. My best brisket ever included spritzing a couple of times with a 50/50 blend of apple juice and apple cider vinegar, so I’ve been spritzing ever since, although I try not to overdo it. I’m perfectly happy with the bark on my briskets. As jtemple says above, you’ll get many suggestions on both sides of the topic, just like you will on the right cooking temperature. That’s what makes smoking great! I found a new technique on SmokingDad’s YouTube channel that has my interest - using both the deflector plate and SloRoller to allow for hotter, cleaner fire while protecting the brisket. I’ve not tried it, but it’s an interesting concept.
  10. My Kettle remains on the roster, but stays on the sidelines most of the times. At 22”, it’s larger than my KJ Classic III, which is 18”. However, when it comes to indirect cooks, the KJ remains 18” while the Kettle is cut roughly in half, so grate space is actually larger on an 18” Kamado vs. a 22” Kettle. That includes smoking with the SnS. The only time I’ve needed more space is when cooking multiple dishes at the same time. I tried using the elevated grate extender, but it’s inconvenient if you need to access food below it. I’ve gravitated to firing up the Kettle for additional dishes and will have the gasser back once our seemingly never ending kitchen build is finished. In terms of “as good as”, I absolutely love my KJ! It’s incredibly versatile, from low and slow to super hot searing. Dialing in a temp and holding it steady for hours is a breeze, even without a temp controller. That was a challenge for me on the Kettle. And that’s coming from a huge Kettle fan. I’ve owned just about every type of grill/smoker out there and could have saved a lot of $ had I just started with a Kamado.
  11. I’m late to the game, but I use these pizza spinners. They work great and you don’t have to fiddle with getting something to slide under the pizza. I cook pizza on my Kettle with an Only Fire pizza oven top and use the Slow n Sear so that the fire is primarily at the back of the oven, so I like to make really small turns of the pizza. The hooks provide more precision. I got them on Amazon for around $10. https://www.amazon.com/Cuisinart-CPS-022-Alfrescamore-Pizza-Spinners/dp/B00N0L5Q6O edit: another benefit is easy storage!
  12. If there was a penalty box for grilling mistakes, I’d have permanent residence….
  13. That would be my plan. At that point, heat is heat, be it oven or grill. Check the movement of the bone, too. That’s my primary gauge for pork butt. If it feels like it will slide out easily, butt should be done.
  14. I had shoulder surgery a couple of weeks ago, so I’ve been on the sidelines for a bit. Figured I’d try some one-armed cooking since I’ll be in a sling for 2 months. This was a take on a Chef Eric Gephard recipe and was pretty easy to cook. (Must have been since I was able to do it with one arm!) Whole Foods had the Chilean sea bass on sale, which is what steered me in this direction. Served 2 for around $25 total with all ingredients and was very good! I’ll skip the buerre blanc next time as it had too much lemon flavor for my taste. I’d either just season with a good rub or add a sweeter glaze - something with maple syrup or honey. The sweet potatoes were made with a bourbon infused maple syrup - absolutely stunning! Apologies for the paper plate presentation. It’s just me and the Mrs. so we’re pretty low-key. :-) Got a pellet tube for Christmas so I’ll be tackling some cold smoked cheese soon.
  15. As another kamado newbie this year and fellow Kettle fan, I think you’ll enjoy this site. I know I have. There are great resources here, including several references that will help shorten the learning curve. I found the video below before I found this site and it was a tremendous help, especially with vent settings for dialing in temps and holding them steady for hours - the biggest challenge with the Kettle/SnS and primary reason I joined the Kamado crowd. Hope to see some of your cooks on here soon! Cheers!
  16. @Randy McMillan just watched your videos that tell the story of your company. Good stuff! Congrats on a successful launch and here’s wishing you continued success!
  17. Great to hear that the barter system is alive and well! I’m fairly new to kamado cooking, too, and found some great tips in the video below that helped shorten the learning curve. My wife and I are huge Hatch chili fans so it’s great to find a highly recommended source.
  18. You’ve found the right place full of knowledge! Like you, my KJ purchase earlier this year was my first venture into kamado cooking. I found the video below before I bought the KJ and it really helped shorten the learning curve, especially with dialing in temps with the vents. Good luck!
  19. Do you clean the entire unit? I’ve only cleaned the top 2 pieces, not the base. I wrap the flat cover piece in foil, so it stays clean and since the other top piece sits underneath it, it also stays clean. The base, however, is a different story - kinda gross. I asked KJ if it could be taken above 500° for a high heat cleaning, hoping that restriction only applied to the top 2 pieces, but they said it applied to the entire unit.
  20. I bought a SS pizza pan to use as a drip pan (Classic 3) but seldom use it. It’s easier to just wrap the top in foil, which solves the series 2 issue. I agree with most of the other comments here - I’m glad to have it, but wouldn’t spend $250 for it. It came with my Classic 3. I’ve used both the SloRoller and deflector plates and haven’t found a noticeable difference in results. Smoke ring was more pronounced in a SloRoller brisket, but I can’t say for certain that the SloRoller was the contributing factor.
  21. I’ve had the opposite experience. Regardless of how much I fill the basket, I almost always have charcoal left over unless I do a high heat cleaning burn. The only exception was a crappy bag of Royal Oak that had small chips instead of lump. I’ve never owned an akorn, but compared to many other steel grills, the KJ is by far the most fuel efficient.
  22. Same here. My Kettle remains in the arsenal, but nowadays I tend to only pull it out when I need extra cooking space. It served me well over the years and remains incredibly versatile, especially with the Slow n Sear. But I was never able to control temp as well as I can with the KJ.
  23. My method is very similar to KJH’s - create a well in the charcoal at the front, exposing the charcoal grate on the bottom, and place fire starter in the well. Once the starter is lit, build a small structure of charcoal pieces on top of the lit starter, being careful to leave room for air so as to not extinguish the starter. Leave lid open until that structure of charcoal is burning - about 5-10 minutes. After that, close the lid with top and bottom vents fully open. This creates kind of a vortex draw of air from the bottom to the top, directly in the center of the Kamado, pulling your fire from the front to the center. I can hit 500° in 30 minutes or so following this method. I usually give the coals a good stir to ensure an even burn before placing food on the grate. Good luck!
  24. X2! Frustration associated with tangled wires eliminated! I also bought the case you have in the picture above. I was still storing my Smoke in its original cardboard box, which was in tatters. Thermoworks must not sell many yellow spools because the yellow ones were on sale for $3 when I bought mine.
  25. Another nice, small batch, local whiskey - Witherspoon. Not bad at all! I’ll follow up with a Texas Gentleman - 2 parts Texas whiskey, 1/2 part coffee liqueur, 2 dashes of chocolate bitters. Beautiful fall beverage!
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